Almond & Pine Nut Tart
This recipe from Belinda Jeffery – reminded her of the almond tarts from Venice.
- 435 g packet Careme vanilla bean sweet shortcrust pastry (thawed (or for recipe go to deliciousmagazine.com.au)or pastry stockists at caremepastry.com)
- 35 g plain flour
- 1/2 tsp baking powder
- 200 g marzipan (cut into small chunks)
- 75 g caster sugar
- 50 g unsalted butter (softened)
- 4 eggs
- 1 tbs amaretto liqueur or brandy
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 40 g pine nuts
- softly whipped cream (to serve)
- Grease a 26 cm loose-bottomed tart pan and line with pastry. Trim edges, prick base with fork and chill 30 mins.
- Preheat oven to 200C
- Bake tart case blind for 20 mins, remove weights and cook further 10 mins. Place on baking tray.
- In small bowl, combine flour and baking powder and set aside.
- Whiz marzipan, sugar and butter in food processor for 20 secs to combine. With motor running, add eggs, one at a time, allowing each to be incorporated before adding next (mixture will become quite liquid).
- Add flour mixture and whiz 10 seconds.
- Add amaretto, vanilla and almond extract and pulse to combine.
- Pour filling into pastry shell and scatter pine nuts over top.
- Cook 20-25 mins until filling golden and set.
- Allow to cool in pan on wire rack, then slice and serve with cream.
Source: AUS delicious May 2012 p52